Technological design of a restaurant: description, norms and recommendations

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

After making the final decision on the organization of restaurant activities, the future owner enters the responsible phase of developing a design solution. By this time, the location of the institution should be determined, the possibilities of communication support and, in general, working conditions should be calculated. In many ways, the plan for the technical arrangement of the facility will be based on the initial data. A typical design of a restaurant using ready-made templates and models can reduce the time for preparing documentation and facilitate the approval process, but in most cases the only way is to develop an individual plan, which also has its advantages.

What is a technology project

The implementation of any capital construction project requires a design solution. It should reflect the characteristics of the future object, which are checked by the supervisory commission, and if the project is approved, the applicant receives a “go-ahead” for construction work. The project itself is a package of documentation, which reveals the technical parameters of the restaurant, the configuration of the premises and openings,finishing materials, means of insulation, the possibility of connecting pipelines and electrical networks. Also, the design of the restaurant provides answers to questions about the organization of storage, acceptance and processing of food raw materials. The Commission will also evaluate the organization of workplaces in terms of he alth and safety - personal hygiene and sanitation in the case of catering facilities are given special attention.

Who does documentation development

Development is carried out by qualified specialists from design departments, which are part of the structures of large construction companies and self-regulating communities (SROs). Moreover, not only designers work on the preparation of documentation - high-quality projects come from departments in which universal groups of specialists of various profiles are involved. It can be engineers, architects, installers, designers and specialists in law and technical regulations. Throughout the development process, the manager evaluates the compliance of the work done with the established standards by which the design of the restaurant should be carried out. SNiP number 2.08.02-89, in particular, cites the regulations for the design of catering establishments. This document sets out the rules and recommendations regarding structural and space-planning solutions, requirements for engineering support, building materials and equipment.

Requirements and regulations for a restaurant project

You should start with the fact that the place chosen for the construction of the restaurant must also comply with the standards. Depending on the number of seats, the possibility of organizing an institution in a particular part of the city is determined. For example, bars and restaurants for 25-75 seats can be integrated into the structure of ready-made capital construction projects - in houses or shopping centers. If the capacity is more than 100 seats, then the restaurant design standards will require placement either as a separate building or as part of a large market or shopping complex. There are also requirements for the composition of functional zones and premises. Restaurants, canteens, bars and eateries should include the following facilities:

• Production department.
• Service blocks and cabins.
• Dining room.
• Area of reception and storage of raw materials.
• Cooking shop.
• Washer.
• Toilets
• Refrigerating rooms, etc.

Special attention is paid to safety standards. As for the technical parameters, they must comply with the rules of capital construction - for the construction of walls, ceilings, ceilings, etc. In this case, the main emphasis is on environmental and sanitary safety.

Space-planning part of the project

Basic stage - on it, developers perform calculations of the frame of the building and its premises. It is in this part that the parameters of the supporting and supporting structures, the lists of materials used,dimensions of structures, etc. Upon the implementation of this part, the supervisory authorities will evaluate not only the compliance with the technical and structural requirements, but also the ergonomic characteristics of the institution. The fact is that the technological design of the restaurant will also determine the possibilities for placing groups of furniture in the premises. Dining tables, sofas, chairs and armchairs should be rationally located in the hall, without violating the rules of comfort and safety. Therefore, at the stage of architectural and spatial planning, one should take into account the configuration of the optimal placement of tables separated by partitions.

Information about technical equipment

Restaurant equipment provides several technological processes that should not be hindered by the design solutions of the establishment. Therefore, even before drawing up recommendations on the choice of specific equipment, it is necessary to calculate the circulation patterns of products from the place of acceptance to the table with the visitor. On this path, the points where the equipment is located are indicated. This section will contain information in the form of specifications, which indicate the number of electric and gas equipment, their power characteristics and dimensional parameters. In addition, the design of a restaurant should include service areas for kitchen appliances within the establishment.

Engineering Section

In addition to the kitchen equipment itself, the design solution also provides recommendations on the arrangement of engineering systems. Mandatory mustventilation ducts, water and gas supply systems, sewerage systems, exhaust hoods, climate units, etc. The design of restaurants, bars and snack bars is also not complete without additional security measures in the context of the operation of technological equipment. For example, places where cold rooms are installed should have improved insulation.

General design guidelines

Specialists recommend initially signing contracts with design departments, which, in addition to creating technical documentation, will accompany the project until obtaining permission for commissioning. As already mentioned, the project itself is often developed as unique, but in some parts you can refer to standard solutions. For example, the design of restaurant kitchens, which often have the same technical organization conditions in buildings, can be performed according to a template scheme. This will not only reduce the time for developing a common package of estimate documents, but also increase the chances of a favorable outcome of the procedure for their approval.

Conclusion

The most successful projects of catering establishments are obtained in cases where the authors of the project have a comprehensive approach to the task. In such cases, the design of the restaurant takes into account not only the parameters, characteristics and specifications, but also the overall ergonomics of the facility. Of course, one should adhere to regulations, but without creating comfortable conditions for the visitors themselves, there is no sense in a restaurant that is fully consistenttechnical regulations, there will be few. It is worth adding to this the nuances of financial support for the project, since modern equipment of even a small bar with functional equipment is not cheap.